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Chocolate, Banana and Teff Cupcakes
At a Glance
- Prep
- 15 minutes
- Cook
- 30 minutes
- Total
- 35 min
- Yield
- 18.00 cupcakes, serving(s)
Categories
- Dessert
Cuisine
- unknown
Cooking Method
- Bake
Difficulty
- Easy
Dietary
- Vegetarian
Allergens
- Possible Eggs — check ingredient labels
- Possible Nuts — check ingredient labels
Servings & Nutrition
Original recipe serves 18. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Chocolate, Banana and Teff Cupcakes brings together 3 eggs (at room temperature), 200 g natural cane sugar, 300 g ripe bananas, pureed in a practical dish for home cooking. It takes about 35 min to prepare and cook. It makes approximately 18 servings.
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Ingredients
- 3 eggs (at room temperature)
- 200 g natural cane sugar
- 300 g ripe bananas, pureed
- 175 g virgin coconut oil (melted)
- 2 teaspoons vanilla extract
- 100 g teff flour
- 50 g sweet rice flour
- 50 g hazelnut meal (or almond meal)
- 15 g cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda (aluminum free!)
- 100 g chocolate chips
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Instructions
Whisk together the eggs, sugar, banana puree, oil and vanilla.
In a another bowl, whisk together the teff, sweet rice flour, hazelnut meal, cocoa powder, salt, baking soda. Add the dry ingredients to the wet and whisk until combined. Fold in the chocolate chips.
Pour batter into greased cupcake tin. Bake at 350F for about 25 - 30 minutes (be sure to test, depending on humidity they may take up to 40 minutes).
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